Green SHISO belongs to the Perilla family and is the most well-known herb in Japan, making it an essential ingredient in Japanese cuisine. Raw SHISO leaves are commonly used as condiments to savor their unique aroma with SUSHI, and they are also used in salads, stir-fries, and deep-fried dishes. Green SHISO tempura is also incredibly delicious! In some regions, Green SHISO leaves are referred to as OHBA, which translates to "big leaf." However, the term OHBA is only used to refer to the product, not the plant or seedling.
SHISO leaves have a well-known refreshing aroma due to an essential oil composition called "perillaldehyde." In addition, SHISO leaves are believed to stimulate appetite, metabolism, and perspiration, as well as serve a preservative function. As a result, SUSHI chefs utilize Green SHISO not only for color decoration and aroma but also for its preservation qualities.
SHISO leaves have a tendency to spoil quickly, but you can extend their shelf life by wrapping them in a damp paper towel and storing them in a plastic bag. For even longer-lasting freshness, wrap each leaf individually. You may also lightly wet the SHISO leaves and store them in a plastic bag in the vegetable compartment of your refrigerator.
At Suzuki Farm, we cultivate Green SHISO year-round in our greenhouse. During the summer, we provide half shade to prevent the young leaves from hardening under strong sunlight. In contrast, during the winter, we utilize gas heaters to maintain temperatures between 70-80F, which the plants prefer. We strive to maintain a consistent supply of high-quality, hard-to-find fresh Green SHISO leaves throughout the year. Come and get your fresh Green SHISO leaves at Suzuki Farm!
